Mangai Sambar: A Lentil Dish with Raw Mangoes

Raw mangoes can indeed add that magic tangy touch to a sambar, I so totally agree. Here in this recipe we do not use tamarind, which is generally added in a sambar, as the tangy flavour is derived from the raw mango itself. Now why small onions? You have to use them to get to know them better. They contribute a silent flavour to the sambar, which is discovered only when slurping up the dish with hot steaming rice, and some ghee (melted) dribbled over the rice. Then for that final touch, comes in grated coconut, giving it a typical South-Indian character.

Mangai Sambar is made with toor/tuvar dal (split pigeon peas or lentils). Soak the lentils for atleast 25 min before cooking. The raw mango should have a sour/tangy taste: only then the sambar will taste good. If the tangy flavour is less in your sambar, then add a little tamarind water as per taste.

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